Dinner/ Lunch/ Soups/ Vegetarian

Hot Soup For The Soul

Winter has definitely reared it’s cold, bitter head in the North! These days I just want to hibernate like a bear with the Netflix remote and! Eat plenty of hot soup.

I couldn’t be more delighted than to present to you this remarkable dish coined ” Curry Veggie Soup”.

Soup

Winter’s can be a challenge to staying on track, the body seems to crave all things comfort. Between Holiday’s and blistering cold days, I tend to want all the carbs God has ever created! The best way to curb those cravings is cooking up a big pot of hearty soup.

Soup will never fail you whether you’re an expert in the kitchen, or a complete beginner, nailing soup is a breeze. Fresh herbs are always the way to go when cooking up any dish. Paired with rich spices and a copious amount of vegetables you will find yourself whipping up this soup every chance you get.

Roasted butternut squash rendered a delightful sweetness to this dish, roasted cabbage and carrots sends it over the moon good! You want to start off by roasting all your vegetables on a sheet lined with parchment paper. Roasting vegetables saves time not to mention making this dish exceptionally flavorful. I used Sri Lankan Curry powder, but any Indian curry powder would work out just fine.

I also grated fresh nutmeg the flavor is beautiful! Trust me!

Before roasting the vegetables sprinkle with salt, pepper, curry powder and drizzle olive oil. More curry will be used along the way.

Sage, thyme, and bay leaf were the herbs of choice I toasted the herbs along with the spices. Toasting the herbs and spices together draws out the beautiful aroma of the ingredients.  Chow Mein noodles were the proper choice because I loved the look of them in the soup. I tend to like my food pretty and tasty.

For the base I used vegetable bouillon cubes, and added water simple enough, yet very delicious. I wanted this soup to be easy, so the timing to prepare and cook is a little under 50 minutes.

So, enough yapping from me let’s get a pot of this soup going now!

Be sure to tag me #bonitaapplcrumb in your photo’s on Instagram and Facebook when you’ve tried any recipes. I would love to shout you out and #repost your creation. Be sure to like me on Facebook and share these recipes with your foodie loving family and friends.

Here’s another tasty way to stay warm this winter try making my Loaded Ramen!

Winter Curry Veggie Soup

Print Recipe
Serves: 6 Cooking Time: 45 min

Ingredients

  • 1 container of cubed butternut squash
  • 1 half of a small cabbage sliced
  • 6 carrots cubed
  • salt and pepper to taste
  • 1 and 1/2 tablespoon of curry powder (half for veggies, the other tablespoon for the pot)
  • 1 small yellow onion chopped
  • 3 cloves of garlic minced
  • 1 vegetable bouillon cube
  • 1/4 teaspoon of nutmeg
  • 2 Tablespoons of olive oil
  • 1/4 bag of *chow mein noodles or spaghetti noodles ( use a very small amount you just want a little bit of noodles for this soup.)
  • Fresh parsley (optional)
  • 2 Tablespoons of butter **(optional)
  • a pinch of crushed red peppers (optional)
  • 1 sage leaf
  • 1 bay leaf
  • 6 sprigs of thyme
  • enough water to come just under the rim of a heavy bottom pot.

Instructions

1

Preheat oven to 420 degrees

2

On a sheet lined with parchment paper, add all the veggies sprinkle with generous amount of salt and pepper.

3

Sprinkle 1/2 tablespoon of curry powder onto veggies drizzle with olive oil and lightly toss with hand until all veggies are coated.

4

Roast in oven for 20 minutes.

5

While veggies are roasting heat a large pot to medium heat.

6

Add all the herbs, remaining Tablespoon of curry powder, vegetable bouillon cube and crushed peppers to pot and stir toasting them slightly for about 5 minutes.

7

Add butter and olive oil stir a few minutes more being careful not to burn the herbs and spices.

8

Add onions and cook 5 minutes more, then add garlic.

9

Now transfer your roasted veggies give the pot a stir and cover with water.

10

Let soup come to a slight boil and turn down the heat to low and let cook for about 25-30 minutes

11

The last 10 minutes add a small amount of the chow mein noodles.

12

Sprinkle with fresh parsley

13

Serve while hot!

Notes

Crushed red pepper levels this dish up, but can be omitted. If vegan omit the noodles and butter.

Instagram

  • Clean-comfy good eating. You eat with your eyes first, and then come the taste buds. . .
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  • This pork didn’t make a bit of sense ya hear me?! Or as we say it in the N.O, ya heard me?! .
🙌🏽 I seasoned it with salt pepper and a wonderful Aleppo Pepper spice blend from @victoria_gourmet. seared it and made a white wine reduction sauce. .
👩🏽‍🍳 Let it roast low and slow for about 2-1/2 hours and used the reduction juices to make a peach- white wine glaze. Good God y’all! I’m looking forward to recreating the left overs of this. .
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  • Break-fast, simple and all together good! How do you like your eggs? Sunny side up? Or scrambled? Happy Saturday 🍳 .
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  • Throwing it back like yesterday 💃🏽 with this fresh & fruitful salad. Find this recipe and more on the blog. An oldie but goody-goody. .
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  • Shrimp & Grits will never! get old. Especially when you have leftover barbecue shrimp.
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🦐
Leftover’s can surely be a fancy new meal am I right??!
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What’s some of your favorite ways to use leftovers? The possibilities can be endless! .
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  • Who knew it was #nationalshrimpday ? In honor of this auspicious day I cooked my absolute favorite New Orleans dish, barbecue shrimp 🦐 .
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Not to be confused with actual grilling, and slathering Sweet Baby Ray’s all over them. .
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It’s a rich buttery sauce with a creole blend of spices, herbs, some Worcestershire and according to your preference white wine, or a dark ale. .
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I love to have lots of hot French bread 🥖 to soak up all the buttery goodness of the sauce. It’s irresistible 🤤 To do these right you must get gulf shrimp, preferably with the heads still intact. The heads lock in all the great flavor from the shrimp and sauce😉 .
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  • On the blog now, is this bangin! Roasted Chipotle-Cilantro Chicken. 🐔
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It’s nothing short of amazing 😉 It’s so good my son and I ate the skin off of it while it was still hot! (true story). 🔥
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But y’all, this is some serious flavor packed chicken and there’s always “the best part about it” scenario, and that’s leftovers! 🥪
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Preferably chicken sandwiches on brioche buns with kimchi aioli (also true story). 🤤
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I’m jumping ahead of myself, well actually that was dinner, but you catch my drift! Make this chicken, enjoy it with delicious sides, and the next day make sandwiches, got it? Great! Click the link in my bio for this deliciously- insane recipe. . . @victoria_gourmet 
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  • These little hands couldn’t get enough of these little peppers 🌶. And I was quite impressed my littlest one enjoyed them so much! Shisito Peppers are not easy to come by, so when your local grocery so happens to have them, you grab at least two bags! Thanks @melissasproduce! .
These are subtlety spicy and sooo good! charred slightly in a hot pot of sesame oil. And finished off with fresh minced garlic, salt and toragashi for more spice. My 5 year old loved them and so will you. Give them a try. .
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  • Who grilling today? Uncle wanna know😂
Happy Saturday veggie eaters and rib lovers🥦🥗🍖 .
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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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